Rustic Eggplant Ricotta Cake:
Ingredients.
To prepare the vegetables we must use:
- 1 tomato
- Peppers as much as needed
- 1 onion
- Salt as much as needed
- 1 eggplant
- Olive oil as much as needed
- 1 bell pepper
- Parsley as much as needed
- 1 clove of garlic
- Pepper as much as needed
The ingredients for the sauce are:
- 2 tablespoons grated Parmesan cheese
- Salt to taste
- 1 egg
- 250 g ricotta
- Pepper to taste
In the filling we add:
- 2 tablespoons grated Parmesan cheese
We roll the filling into:
- 2 rolls of puff pastry
We spread the puff pastry:
- 2 tablespoons milk
- 1 egg
Preparation.
With a knife we cut an onion and then chop the garlic.
Then we put the result in a pan on the stove along with a drizzle of oil.
We sauté for a few minutes and then add the diced eggplant.
Then we add a finely chopped and seeded pepper to the pan while stirring.
Stir again and then add the chopped tomato and season with salt, pepper and paprika.
Now stir again and then cover the vegetables with a lid and let them cook until soft.
After the required time has elapsed, we add the finely chopped parsley to the pan, pour in a little more oil and mix everything together.
Then put the ricotta cheese, egg, grated Parmesan, pepper and salt in a bowl.
We mix the ingredients well with a spoon. Then we add our vegetables to the cream and knead everything until a homogeneous mass is obtained.
Now all we have to do is spread butter on a baking dish and place a sheet of puff pastry on the bottom.
Prick the puff pastry sheet with a fork and place the finished filling on top.
Then the Parmesan cheese is sprinkled on top and covered with another sheet of puff pastry.
We close the edges of the rustic dough well and decorate it by pressing a dough cutter into the center and cutting the knife to create the different portions to be served.
The dough is spread with a milk-egg mixture and then baked.
We bake for 35 minutes at 180 degrees.